Growing up, this rich and cheesy Italian Easter pie was a staple at our spring table.
With flaky homemade crust, a creamy ricotta-based filling, savory sausage, tender chard, and a medley of Italian cheeses and meats, this Pizza Rustica is hearty, rustic, and absolutely irresistible.
Let me show you how to make this authentic version, step-by-step!
Why You’ll Love This Pizza Rustica
Traditional Yet Adaptable: Rooted in Italian Easter tradition, but perfect year-round.
Incredibly Flavorful: A savory blend of sausage, greens, cheeses, and prosciutto in every bite.
Crowd-Pleasing: Ideal for feeding a family or serving at a holiday brunch.
Make-Ahead Friendly: Can be prepared in advance and served warm or at room temperature.
Great for Picnics or Parties: Travels well and slices beautifully when fully cooled.
What You’ll Need (Ingredient Highlights)
Flaky Homemade Crust: Made with flour, cold butter, an egg, and baking powder for lift.
Sausage: Use mild Italian sausage, crumbled and browned.
Greens: Swiss chard adds color and balance to the richness of the cheeses and meats.
Cheese Trio: Ricotta, mozzarella, provolone, and Parmigiano (or Pecorino) combine for a creamy, cheesy filling.
Prosciutto Cotto: Slightly sweet and tender ham that pairs perfectly with the sausage.
Eggs: They bind the filling and give the pie structure.
Pro Tips Before You Start
Drain Ricotta Well: If it’s watery, strain it in a cheesecloth to avoid a soggy pie.
Use Cold Butter: Keeps the crust tender and flaky.
Let the Pie Cool Fully: This helps the filling firm up before slicing.
Tent if Browning Too Quickly: Cover loosely with foil halfway if the crust darkens too fast.
How to Make Pizza Rustica with Sausage & Chard
Step 1: Make the Dough
In a food processor, pulse the flour, salt, and baking powder.
Add the cubed butter and pulse until the mixture resembles coarse crumbs.
Add the egg and blend again.
With the processor running, drizzle in cold water, 1 tablespoon at a time, just until the dough comes together.
Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
Step 2: Cook the Filling Ingredients
In a skillet over medium heat, brown the sausage until cooked through.
Set aside to cool.
In the same skillet, sauté the chopped swiss chard and garlic in olive oil until wilted.
Let it cool and squeeze out any excess moisture.
Step 3: Make the Ricotta Filling
In a large mixing bowl, combine the cooked sausage, chard, ricotta, shredded mozzarella, provolone, Parmigiano or Pecorino, eggs, and black pepper.
Mix until the filling is creamy and well blended.
Step 4: Assemble the Pie
Preheat your oven to 375°F (190°C).
Butter a 9-inch springform pan.
Roll out ⅔ of the chilled dough to about ¼ inch thick and line the pan, pressing into the sides.
Trim excess dough. Pour the filling into the crust and smooth the top.
Roll out the remaining ⅓ dough and lay it over the filling.
Crimp the edges to seal, brush with a beaten egg, and cut a few slits on top to vent steam.
Step 5: Bake and Rest
Bake the pie for 1 hour, or until the crust is golden brown.
If the crust browns too quickly, loosely cover with foil.
Let it rest on a wire rack for 15 minutes before removing the springform.
Cool to room temperature before slicing for clean cuts.
What to Serve It With
A crisp arugula salad with lemon vinaigrette
Roasted asparagus or spring vegetables
Fresh fruit platter
A glass of chilled Pinot Grigio or Lambrusco
Variations & Substitutions
Different Greens: Swap chard for spinach or kale.
Meat-Free Option: Replace meats with sautéed mushrooms and sun-dried tomatoes.
Cheese Swap: Try fontina, asiago, or smoked scamorza.
Mini Pies: Make individual servings using muffin tins—great for parties!
Storage & Leftovers
Refrigerate: Store covered in the fridge for up to 4 days.
Reheat: Warm slices in a 325°F oven until heated through.
Freeze: Wrap tightly and freeze for up to 2 months.
Thaw in the fridge before reheating.
FAQs
Can I make this ahead of time?
Yes! Bake it 1–2 days in advance. It tastes even better after resting.
Do I need a springform pan?
It helps, but you can also use a deep pie dish.
Can I use store-bought pie crust?
Yes, but homemade crust gives a more rustic and authentic flavor.
What’s the best way to reheat leftovers?
Use a low oven for even reheating without drying out the filling.
Final Thoughts
This Pizza Rustica recipe brings back so many cherished memories of family celebrations.
It’s a labor of love, but the result is a stunning, delicious centerpiece that’s worth every step.
Serve it warm or at room temperature—it never disappoints.
Pizza Rustica with Sausage and Chard
Ingredients
For the crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup cold unsalted butter cubed
- 1 large egg
For the filling
- 500 grams mild Italian sausage no casing
- 300 grams swiss chard about ½ bunch, stems removed
- 1 tbsp olive oil
- 1 clove garlic finely minced
- 100 grams prosciutto cotto about 3 slices
- 475 grams whole milk ricotta drained
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 5 tbsp Parmigiano/Pecorino Romano cheese grated
- 4 large eggs
- Pepper to taste
To assemble
- 1 large egg for brushing
Instructions
- Make the dough in a food processor, chill for 1 hour.
- Cook sausage until browned; sauté chard with garlic and squeeze out water.
- Combine sausage, chard, cheeses, eggs, and pepper to form the filling.
- Line a greased 9-inch springform pan with rolled dough, add filling.
- Cover with top dough, crimp edges, egg wash, and make slits.
- Bake at 375°F for 1 hour or until golden brown.
- See full steps with tips & photos → https://p4pd.org/pizza-rustica-with-sausage-chard/
Notes
- Greens Tip: Spinach or kale can replace Swiss chard if preferred—just be sure to squeeze out extra moisture.
- Meat Options: Use hot Italian sausage for added spice, or add pancetta instead of prosciutto cotto.
- Crust Shortcut: You can use store-bought pie dough in a pinch, but homemade adds the most flavor and flake.
- Make Ahead: This pie is best after resting—bake a day ahead and serve at room temperature or lightly reheated.
